A few months ago at one of our favorite restaurants, Paravicini’s Italian Bistro, we ordered the special, which was short ribs, osso buco style—and it was special, indeed—one of the best Italian dinners we have had. We asked how it was prepared, of course, because my husband suggested I try to make it at home (no pressure, right?!). Owner, Franco Pisani, shared that time was the secret, it must be cooked low and slow, 4-6 hours, he said. Unfortunately, the exact recipe was not forthcoming.
Every osso buco recipe I could find suggested only 2-2 1/2 hours, so I decided to wing-it, which isn’t unusual for me, and the adjustments ensued. Osso Buco Milanese by Tyler Florence was the basis of inspiration for this recipe, though there were many tweaks and modifications. The result was amazing with a mix of bone-in and boneless beef short ribs, a larger variety of vegetables, and yes, a very relaxing 4 1/2 hour cooking time.
Do you ever make a new recipe and feel like you just discovered gold? This is one of those recipes. Succulent beef and tender vegetables that just melt in your mouth—low and slow delivers braised beef perfection.
Do you love hearing Italian? Listen to how to pronounce osso buco here.